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Sausage Ball Firmness

Situation

Sausage ball samples for firmness testingA processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.

As with most processed food products, the incoming raw ingredients are constantly changing. Meat products are especially troublesome as the texture varies in individual animals. Because of this, the process is under constant manipulation in order to produce a consistent product.

Also, the inherent variation in the product requires a method that is going to give a good representation of the whole product, not just a few points. Products such as sausage balls have an additional challenge because of their inconsistent size and shape.

 

Method

Sausage balls firmness results graphBefore testing, samples were allowed to equilibrate to room temperature (about 72 F°).Three samples were then placed in a standard shear cell for testing, roughly 55 grams. Some products were heated to show the difference in texture after cooking.

The shear cell consists of 10 blades that first compress and then shear through the product. This design allowed for testing multiple samples at once, giving a more complete picture of the product. All testing was done using a TMS-Pro at a speed of 250 mm/min to a distance that allowed the blades to shear completely through the product.

 

 

 

Significance

Sausage balls firmness results table - comparing heated and room temperature

  • Quick and easy test that gives repeatable, objective results that are nearly real time with the processing
  • Allows for more concise control of textural attributes of the product
  • Reduces the possibility of downtime due to a product that does not meet quality standards

Trusted by customers across the world

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/